FabulousFusionFood's Crustacean-based Recipes 4th Page
top: Grilled lobster, crab curry. Bottom: garlic prawns, boiled gooseneck barnacles.
Welcome to FabulousFusionFood's Crustacean-based Recipes Page —Crustaceans (from Latin meaning: "those with shells" or "crusted ones") are invertebrate animals that constitute one group of arthropods that are traditionally a part of the subphylum Crustacea (/krəˈsteɪʃə/), a large, diverse group of mainly aquatic arthropods including decapods (shrimps, prawns, crabs, lobsters and crayfish), seed shrimp, branchiopods, fish lice, krill, remipedes, isopods, barnacles, copepods, opossum shrimps, amphipods and mantis shrimp. The crustacean group can be treated as a subphylum under the clade Mandibulata. It is now well accepted that the hexapods (insects and entognathans) emerged deep in the crustacean group, with the completed pan-group referred to as Pancrustacea. The three classes Cephalocarida, Branchiopoda and Remipedia are more closely related to the hexapods than they are to any of the other crustaceans (oligostracans and multicrustaceans).
Most crustaceans are free-living aquatic animals, but some are terrestrial (e.g. woodlice, sandhoppers), some are parasitic (e.g. Rhizocephala, fish lice, tongue worms) and some are sessile (e.g. barnacles). The group has an extensive fossil record, reaching back to the Cambrian. More than 7.9 million tons of crustaceans per year are harvested by fishery or farming for human consumption, consisting mostly of shrimp and prawns. Krill and copepods are not as widely fished, but may be the animals with the greatest biomass on the planet, and form a vital part of the food chain. The scientific study of crustaceans is known as carcinology (alternatively, malacostracology, crustaceology or crustalogy), and a scientist who works in carcinology is a carcinologist.
top l to r: edible brown crab, lobster. crayfish/crawfish; centre l to r: prawn/shrimp. langoustine;bottom l to r: gooseneck barnacle, krill and West African dried prawns.
The name "crustacean" dates from the earliest works to describe the animals, including those of Pierre Belon and Guillaume Rondelet, but the name was not used by some later authors, including Carl Linnaeus, who included crustaceans among the "Aptera" in his Systema Naturae. The earliest nomenclatural valid work to use the name "Crustacea" was Morten Thrane Brünnich's Zoologiæ Fundamenta in 1772, although he also included chelicerates in the group.
The traditional classification of Crustacea based on morphology recognised four to six classes. Bowman and Abele (1982) recognised 652 extant families and 38 orders, organised into six classes: Branchiopoda, Remipedia, Cephalocarida, Maxillopoda, Ostracoda, and Malacostraca. Martin and Davis (2001) updated this classification, retaining the six classes but including 849 extant families in 42 orders. Despite outlining the evidence that Maxillopoda was non-monophyletic, they retained it as one of the six classes, although did suggest that Maxillipoda could be replaced by elevating its subclasses to classes. Since then phylogenetic studies have confirmed the polyphyly of Maxillopoda and the paraphyletic nature of Crustacea with respect to Hexapoda. Recent classifications recognise ten to twelve classes in Crustacea or Pancrustacea, with several former maxillopod subclasses now recognised as classes (e.g. Thecostraca, Tantulocarida, Mystacocarida, Copepoda, Branchiura and Pentastomida).
Many crustaceans are consumed by humans, and nearly 10,700,000 tons were harvested in 2007; the vast majority of this output is of decapod crustaceans: crabs, lobsters, shrimp, crayfish, langoustine and prawns. Over 60% by weight of all crustaceans caught for consumption are shrimp and prawns, and nearly 80% is produced in Asia, with China alone producing nearly half the world's total. Non-decapod crustaceans are not widely consumed, with only 118,000 tons of krill being caught, despite krill having one of the greatest biomasses on the planet. Krill are, however, a speciality in China and Japan and are used pickled in Korea. They are also consumed in Artic regions and are being introduced to new consumers as fusion recipes using frozen and tinned krill. Gooseneck barnacles (Pollicipes pollicipes) are a speciality of Spanish cuisine (recipes including krill and gooseneck barnacles can be found in the links below). The Pacific goose barnacle, Pollicipes elegans is also consumed, particularly in Alaska. The Japanese goose barnacle, Capitulum mitella is eaten in Japan. The Chilean giant barnacle or picoroco (Austromegabalanus psittacus) is routinely fished for food. Woodlice are sometimes consumed by foragers. Dried prawns (locally known as crawfish) are used as a flavouring and thickener in West African stews.
The alphabetical list of all the Crustacean-based recipes on this site follows, (limited to 100 recipes per page). There are 793 recipes in total:
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| Fried Soles Origin: British | Haiken (Chicken and Prawn Egg Rolls) Origin: Mauritius | Kajaik (Sudanese fish stew) Origin: South Sudan |
| Fried Whiting Origin: British | Hami (Fermented Coconut Sauce) Origin: Tonga | Kakrar Jhal (Bengali Crab Curry) Origin: India |
| Fried Whitings Origin: British | Hedgerow Jam Origin: British | Kansiyé avec 'Mafe' (Smoked Chicken in Peanut Sauce with Mashed Plantains) Origin: Guinea |
| Fried Whitings à la Française Origin: British | Herb and Garlic Prawns Origin: Britain | Kare Kare Origin: Philippines |
| Fu Yung Hai (Eggs Fu Yung) Origin: China | Honey-glazed Prawns Origin: Roman | Kari Ikan (Fish Curry) Origin: Malaysia |
| Fukusazushi Origin: Japan | Hong Kong Curry Fish Balls Origin: Hong Kong | Kari Ikan (Malaysian Fish Curry) Origin: Malaysia |
| Gaeng Pa (Jungle Curry Paste) Origin: Thailand | Hot Crab Origin: British | Kari Koko (Seychellois King Prawn and Coconut Curry) Origin: Seychelles |
| Gaeng Som (Thai Sour Curry) Origin: Thailand | Hot Lobster Origin: British | Karko Stobá (Queen Conch Stew) Origin: Aruba |
| Gaeng Som (Thai Sour Curry) Origin: Thailand | Huevos Rellenos de Gambas (Eggs Stuffed with Prawns) Origin: Spain | Karko Stobá (Queen Conch Stew) Origin: Bonaire |
| Gaeng Som (Thai Sour Orange Curry) Origin: Thailand | Iced Cucumber, Prawn and Yoghurt Soup Origin: Britain | Karko Stobá (Queen Conch Stew) Origin: Curacao |
| Galician-style Goose Barnacles Origin: Spain | Ikan Assam Pedas (Hot-and-sour Fish Stew) Origin: Malaysia | Karrísúpa (Icelandic Curry Soup) Origin: Iceland |
| Gambas ou langoustines au pastis (Prawns or Langoustines with Pastis) Origin: Monaco | Ila Alasepo (Okra and Spinach Soup) Origin: Nigeria | Katakou au Poisson Frais (Palm Soup Base with Fresh Fish) Origin: Cote dIvoire |
| Gambian-style Okro Soup Origin: Gambia | In Locusta Elixa (Sauce for Boiled Lobster) Origin: Roman | Ke'lagu'en Uhang (Prawns and Peppers) Origin: Guam |
| Garden Eggs Stew Origin: Ghana | Inarizushi (Inari Sushi) Origin: Japan | Ke'lagu'en Uhang (Prawns and Peppers) Origin: Northern Mariana Islands |
| Gari aux Crevettes (Gari with Prawns) Origin: Cameroon | Indonesian Peanut Sauce Origin: Indonesia | Kedjenou Origin: Cote dIvoire |
| Gari Foto Origin: Ghana | Isicia de Cauda Eius sic Facies (Make Lobster Tail Forcemeat Balls Thus) Origin: Roman | Kejenou avec Agouti (Kejenou with Cane Rat) Origin: Cote dIvoire |
| Gbékui (Spinach Sauce) Origin: Togo | Isicia de scillis (Prawn Rissole) Origin: Roman | Kekefia (Plantain Pottage) Origin: Nigeria |
| Gbegiri (Bean Stew) Origin: Nigeria | Isicia Marina (Seafood Patties) Origin: Roman | Kelenkelen (Fish with Cassava Leaves) Origin: Cameroon |
| Gelée du Pomme au Calvados (Crab Apple and Calvados Jelly) Origin: France | Isso Vade Origin: Sri Lanka | Khayan thee Hnat (Burmese Stuffed Aubergine Curry) Origin: Myanmar |
| Ginataang Kalabasa (Squash Cooked in Coconut Milk) Origin: Philippines | Iwuk Efere Origin: Nigeria | Khichiri Prawn Sauce Origin: India |
| Ginger Prawns with Oyster Mushrooms Origin: China | Jamaican Jerk Shirmp Origin: Jamaica | King Prawn Dopiaza Curry Origin: Britain |
| Goan Crab Claw Curry Origin: India | Jamaican Prawn Curry Origin: Jamaica | King Prawn Pathia Origin: Britain |
| Goat Meat Pepper Soup with Calabash Nutmeg Origin: Nigeria | Jamaican Rum Prawns Origin: Jamaica | Kingklip and Prawn Biryani Origin: South Africa |
| Gratin de fruits de mer (Seafood Gratin) Origin: Monaco | Jamaican Seafood Soup Origin: Jamaica | Kiribati Coconut Crab Curry Origin: Kiribati |
| Gratin de galettes aux crevettes (Gratin of Pancakes with Prawns and Mushrooms) Origin: France | Jambo (Okra Soup) Origin: Bonaire | Kontomire Stew (Cocoyam Leaf Stew) Origin: Ghana |
| Grilled Coconut Crab Origin: Federated States Micronesia | Jambo (Okra Soup) Origin: Curacao | Korean Fish Cakes Origin: Korea |
| Grilled Coconut Crab Origin: Tuvalu | Javaanse Bami Origin: Suriname | Korean-inspired Pollock Stew with Gochujang and Wild Greens Origin: Korea |
| Grilled Haddock Origin: British | Javanese Sambal Bajak (Javanese Hot Sauce) Origin: Indonesia | Kouti (Cassava Croquettes) Origin: Guinea |
| Grilled Langoustine with Herb Butter Origin: Scotland | John Dory Origin: British | Kpala (Jute Leaf Sauce) Origin: Cote dIvoire |
| Grilled Spiny Lobster with Mango Salsa Origin: Turks Caicos | John Dory Origin: British | Kräftskiva (Swedish Crayfish Boil) Origin: Sweden |
| Grilled Turbot à la Vatel Origin: British | Jungle Curry Prawns Origin: Thailand | Krain Krain (Jute Leaf Stew) Origin: Sierra Leone |
| Grilled Turbot à la Vitel Origin: British | Kabura Mushi (Steamed Prawns, Mushrooms, Chicken and Ginkgo Nuts) Origin: Japan | Kreooli krabi-kotletid (Dominican Creole Crab Cakes) Origin: Dominica |
| Guisado de Caranguejo (Crab Stew) Origin: Mozambique | Kaeng Khiao Wan (Thai Green Curry) Origin: Thailand | |
| Guyanese Crab Callaloo Origin: Guyana | Kaeng Phet Pet Yang (Thai Red Roast Duck Curry) Origin: Thailand |
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